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Monday, April 27, 2015

Herbed Feta Focaccia

Focaccia was not in my original list of bakes for this month. But for the month of April Rachael of pizzarossa and Sawsan of Chef in Disguise took us on a trip to Italy. They challenged us to try our hands at making focaccia from scratch. So here is my version with herbed oil and feta cheese.

It made a great afternoon snack. My daughter loved it. I had planned on taking pictures of the crumb but she thought it would be cool to tear instead of cut the bread. I let her have her way. It was only after it was all gone that I realized I have just one picture of this recipe. If you need help with detailed instructions you can refer to an earlier version of focaccia I have on this space.

Combine the topping except the cheese and allow the oil to soak up the flavor of the herbs.

Combine all the ingredients for the dough in a mixing bowl and form a soft dough. Knead for a few minutes, cover and keep aside. Allow it to double in volume, about 1-2 hours.

Preheat oven to 375 F. Divide the dough in two portions. I used half the recipe so I had just one portion. Roll out the dough to a 1/2 inch thickness. Using your fingertips dimple the rolled out dough. Brush the herbed oil and leave the dough aside for 15-20 minutes. Brush again with the remaining oil. Bake for 15-20 minutes. The top should be a light brown color. Remove from the oven and sprinkle on the feta cheese. Bake for another 5 minutes.